Sourdough Pizza Dough
A sourdough pizza dough recipe, pulled from a couple of different sources and iterated on from experience.
Note: This recipe includes a multi-day cold-prove using a fridge. You’ll want to prep this dough at least 24hrs before baking your pizza, ideally 2-3 days in advance.
Yields
Three to four 12”-14” pizzas.
Ingredients - Dough
Hydration: ~70%, assuming a 100% hydration starter
| Ingredient | Weight |
|---|---|
| Type 00 Flour* | 500g |
| Water | 350g @ 90ºF |
| Active Levain | 75g |
| Salt | 12g |
Note on Type of Flour
For the flour, usually Type 00 flour is often recommended. You can also experiment with all-purpose (AP) or bread flour, or a combination of the two. But consider the hydration if using either AP or bread flour:
- If using all AP flour: consider reducing the hydration by up to 20g
Baking Schedule - Extended Prove
Excluding the levain mix
Note: This recipe assumes a multi-day proving in the fridge.
- Initial dough mix: 30mins - 1hr
- Bulk Ferment on the counter: 7hrs
- Divide & Shape: 15mins
- Shoot for 300g boules
- Fridge Proof: 1-3 days
- Counter Prep: 1-2hrs
- Prep w/ toppings: 30mins
- Bake: 3mins
Sample Schedule - Evening Levain Mix
Assumes a Friday afternoon pizza bake, starting the baking by 5:00pm. This schedule will give a full 2 days of cold proving.
Tuesday
- 9:00pm: Mix levain
Wednesday
- 8:00am: Initial dough mix & bulk fermentation starts
- 3 folds layered in over the next 7hrs
- 3:00pm: Shape and store in the fridge for proving
- 300g boules
Friday
- 3:30pm: Retrieve dough and place on counter
- This is super important: You’ll want your dough at room temp before assembling / baking.
- 4:45pm: Start pizza oven at max heat
- 5:30pm: Assemble pizza and bake